Agar - a world of products depends on it. Agar Agar with its unique properties has a wide range of applications. For centuries it has been used as a high performance stabilising, thickening and gelIing agent. Its ability to produce clear, colourless, odourless and natural gells has been of great utility in the manufacturing of confectionery, glazing, icing coatings, piping jellies and many other innovative products. Agar can also be used in the production of various beverage and food, for example, jelly, ice-cream, bread, cake, soft candy and can as coagulator, thickening agent, emulsifier, anti-staling agent and stabilizer. The major application of AGAR AGAR is in the field of plant tissue culture. The growing interest in tissue culture as a standard method for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products has increased the demand for AGAR AGAR as a culture media. Also used in Mushroom Culture. AGAR as a culture media is widely used for practically all pathogenic and non- pathogenic bacteria and fungi because it is not easy to metabolise and has a good gel firmness, elasticity, clarity, stability. Because of its high gellifying power and its vegetal origin AGAR AGAR constitutes a natural non-toxic matrix for the formation of culture media in Microbiology. In prosthetic dentistry AGAR is used in the preparation of dental casts. AGAR AGAR is useful as a laxative. When hydrated it provides smooth, non-irritant bulk in digestive tract. It is also used in preparation of emulsions, suspensions, capsules and suppositories in surgical lubricants and as a suspending agent for Barium Sulphate Radiology. AGAR AGAR has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colourless, odourless and natural gels without the support of other colloids has long been exploited by the food industry not only as a stabiliser and gelling agent but also in the manufacturing of confectionery aspics, glazing, icing coatings, piping jellies, salad dressings, etc. AGAR AGAR gellifies at 40° C and melts at 80° C. This unmatched natural hysterises offers a definite advantage particularly with regard to the shelf life of food preparations. AGAR AGAR is used in dairy based products when incorporation takes place at the pasteurisation stage. It is considered as a cost effective stabiliser for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture. It provides crickets and other feeder insects with a safe, clean water source in a convenient gel form. This easy-to-use formula eliminates many of the problems associated with traditional watering methods, such as the formation of deadly bacteria and loss through drowning. Due to the unique characteristics, Agar has gained tremendous importance in the field of cricket farming. Beverage & Food Industry: Agar can also be used in the production of various beverage and food, for example, jelly, ice-cream, bread, cake, soft candy and can as coagulator, thickening agent, emulsifier, anti-staling agent and stabilizer. Fruit Juice Soft Candy: The transparency and taste of soft candy will become better that others as long as the formula is added by 0.8-1.5% of agar-agar. Bread & Cake: Owing to its water-holding function, adding proper Agar-agar can prolong storage time of bread and cake and improve the color and their taste. Meat can & ham: Adding 2% of agar-agar can form gel that can adhere effectively to scrap meat. The clarifier of Beer: As auxilliary clarifier, agar-agar can accelerate the speed of clarifying and improve the effect of clarity.